Making an effervescent tablet?

Frozen foods can be a healthy choice. Here’s why.

Cold comfort: Frozen foods put health on the menu

Robert Shapiro is vice president of business development for Primaria Nutrition (Atlanta, GA), the nutrition division of GC Ingredients. Primaria Nutrition manufactures custom formulations in powder and liquid form for food, supplement, and value-added products. Primaria Nutrition specializes in nutritional premix solutions that include ready-to-drink (RTD) and ready-to-mix (RTM) drinks, performance/meal-replacement bars, dairy products, breakfast cereals, bakery products, tortilla solutions, sweetener blends, meat/poultry blends, supplements, and proprietary custom food blends. For more information, visit 

Modern effervescent drink tablets are a disruptive force transforming the beverage market, but bringing an effervescent tablet to market is a complex process. Manufacturing an effervescent product can be more complicated than expected for many manufacturers mainly accustomed to producing traditional beverage products.

Effervescent tablets, also known as beverage or drink tablets, is a delivery system that uses effervescence or carbon to dissolve in water. Effervescent tablets are an efficient way to deliver ingredients with health benefits, such as for immunity enhancement, energy, hydration, relaxation, gut health, and vision support, among others. Tablets are portable and can be dropped in drinking water from the tap or into a reusable water bottle for convenient delivery. Effervescent tablets can deliver a larger dose of functional ingredients compared to traditional supplements, which is especially beneficial to people who struggle to swallow pills.

Although effervescent tablets got their start in the 

 and somewhat fizzled out, effervescent tablets are seeing renaissance growth as consumer demand for convenience foods and health products increases. Demand for effervescent tablets is driven by the product’s reduced packaging, lower shipping costs, high nutrient absorption, and wide consumer appeal. As a result, the global effervescent tablet market size was valued at $

 in 2022 and is expected to surpass $8.7 billion by 2030.

Successfully launching a new effervescent tablet requires understanding its unique properties and manufacturing requirements. Below are three things manufacturers need to know before developing a new effervescent tablet.

1) Not all ingredients are ideal for effervescent tablets.


A unique formula is key to differentiating an effervescent tablet and gaining market share, but it is important to note that not all ingredients are ideal for effervescent tablets. Premix flavorings, sweeteners, and additives must be specifically designed for the unique characteristics of tablets.

One of the most important features of an effervescent tablet is rapid solubility. Unlike traditional powders, tablets dissolve quickly and completely in water. This trait ensures a consistent and enjoyable drinking experience, preventing gritty residues or clumps that can turn consumers away. As a result, ingredients such as magnesium stearate should not be used in effervescent tablets because they are insoluble in water and, consequently, a film will form on top of the water after the tablet has dissolved. Other insoluble ingredients, such as vegetable and fruit powders, are not good candidates for inclusion in effervescent tablets, although their functional components often can be used.

2) Effervescent tablets must be manufactured in tightly controlled conditions.

While many drink manufacturing facilities are designed to produce traditional beverage products, manufacturing effervescent tablets requires a more tightly controlled environment. The hygroscopic nature of many tablet ingredients makes moisture control essential, as even slight moisture exposure can cause premature effervescence or degradation. Quality control is critical, and any impurities or inconsistencies in raw materials can affect a tablet’s efficacy and taste. Ensuring tablet integrity both during production and packaging is vital to protect product quality. Taking into account the stability of ingredients over time is also a must. Effervescent tablets are susceptible to degradation from external air or moisture. Tablets must remain properly sealed in packaging to prevent air and moisture ingress to maintain shelf stability.

3) Effervescent tablet formulation impacts nutrient delivery.

The formulation of an effervescent tablet plays a pivotal role in determining how effectively nutrients are delivered to the consumer. Effervescent tablet formulas must be fine-tuned to ensure maximum bioavailability of functional ingredients. A key benefit of effervescent tablets is fast absorption and quick delivery of active ingredients into the bloodstream. The fast-dissolving nature of these tablets means consumers can experience benefits more rapidly.

Various ingredient combinations impact nutrient delivery in unique ways. The choice of binders, fillers, and disintegrants can influence a tablet’s disintegration rate, affecting the release of nutrients into the solution. Moreover, active ingredients such as vitamins and minerals must be selected with stability and compatibility in mind to ensure they remain bioavailable upon consumption. Flavorings and sweeteners are critical for palatability, but they should be chosen judiciously to avoid interactions that hinder nutrient absorption. Beware that some functional ingredients can “cancel” each other out. Additionally, the effervescent components, like acids and carbonates, can influence the dissolution rate, impacting the timing of nutrient release. Overall, crafting the right formulation is a delicate balance in which each ingredient choice can significantly influence the way nutrients are delivered and ultimately absorbed by the consumer’s body.

By understanding the manufacturing process for effervescent tablets and their unique properties, manufacturers can create innovative, market-leading products that cater to diverse consumer needs.

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Jennifer Grebow is the editor-in-chief of 

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Ingredient supplier Bioriginal Food & Science Corp. (Saskatoon, Canada) has acquired Softgel Co. (Grand Junction, CO), a contract manufacturer of softgels. The companies say the Softgel facility plans to double its capacity to accommodate demand for Bioriginal products, including bulk seed and fish oil ingredients. Target markets are the human nutrition and pet nutrition markets.

In addition to manufacturing both vegan and animal softgels, Softgel Co. offers bottling, labeling, and packaging services, as well as squeeze tube and tincture manufacturing. 

In a press release, Bioriginal states that Softgel Co.’s 10 years of encapsulation experience as well as its ability to produce over one million softgels per shift makes the acquisition a natural next step for Bioriginal, which aims to control its entire manufacturing process.

“The addition of Softgel expands Bioriginal’s global supply abilities, removing the need to outsource softgel production, improving production efficiencies, and enhancing supply chain management,” stated Shannon Sears, president and CEO of Bioriginal, in the press release.

Sears added: “This level of vertical integration ensures what is on the label is in the bottle. Consumers deserve that level of confidence.”

Softgel Co. provides contract manufacturing services for softgels as well as bottling, packaging, and labeling.

Bioriginal acquires softgel manufacturer Softgel Co.

Stevia supplier Sweegen (Foothill Ranch, CA) is now offering free adulteration testing for samples of Reb M stevia ingredients. According to the company, some Reb M ingredients sold in the U.S. and EU markets in particular could be adulterated.

The company states in a press release: “Sweegen is actively investigating reports of adulterated Reb M originating from China and entering the U.S. and EU markets directly or indirectly. The company is committed to thorough research and plans to collaborate with relevant authorities to report findings to U.S. and EU customs.”

Of testing the company says it performed on Reb M samples so far, the press release states: “Through independent testing, the company has determined that certain third-party Reb M products sold to food and beverage companies under the label claims of ‘Reb-M 95%,’ ‘Bioconversion Reb-M 95%,’ or ‘Stevia (Organic) Extract Reb-M 95%’ are not made through extraction or bioconversion.”

It says: “It is essential to note that bioconversion holds the advantage of claiming non-GMO verification.”

Sweegen supplies brand name stevia ingredient Bestevia Reb M, which it says is made using a proprietary bioconversion process.

The company claims that some Reb M ingredients sold in the U.S. and EU markets could be adulterated.

Sweegen offers free services to test Reb M stevia samples for adulteration

Photo Credit © Jiri Hera - Stock.adobe.com

Open Book Extracts (OBX; Roxboro, NC) has announced its founding membership in One Hemp, a coalition of CBD industry stakeholders that uses a scientific and data-backed approach to appeal to Congress and the U.S. Food and Drug Administration to arrive at sensible dietary supplement regulation. OBX is joined by BayMedica, Charlotte's Web, Hemp Beverage Alliance, Kazmira, Mad Tasty, and WYLD, among many others.

According to the press release, One Hemp submitted to Congressional leaders comprehensive new insights and safety studies in response to a 

 from the House and Senate committees of jurisdiction. “One Hemp is confident that the time for federal CBD policy reform has arrived during this Congressional session and is fully prepared to be the leading subject-matter resource for bipartisan action to support Congress and collaborate with the FDA,” said Dave Neundorfer, OBX chief executive officer, in a press release. “One Hemp advocates for industry requirements to disclose hemp-derived product warning statements addressing the FDA's public risk concerns and product safety and non-impairment recognition at certain dose levels based on credible scientific data.”

One Hemp intends to be a resource to policymakers as they develop a regulatory framework that ensures the access to CBD that 45 million Americans rely on. OBX has also committed to continue offering Congress science-backed policy solutions.

Open Book Extracts is joined by BayMedica, Charlotte's Web, Hemp Beverage Alliance, Kazmira, Mad Tasty, and WYLD, among many others, in joining One Hemp.

Open Book Extracts announces founding membership in One Hemp, a coalition of CBD industry stakeholders

Pharmavite LLC has announced the acquisition of Bonafide Health, expanding and complementing the company’s existing women’s health business, which is comprised of Uqora, and Equelle. Acquired for $425 million, Bonafide Health focuses on helping women manage their menopause with scientifically formulated products inspired by nature that are supported by clinical evidence and endorsed by healthcare practitioners. Its six core products include Revaree, Relizen, Ristela, Clairvee, Serenol, and The Silvessa System that deliver long-term, sustainable support for needs such as hot flashes, vaginal dryness, vaginal microbiome, and sexual satisfaction.

“Our steadfast commitment to science and innovation has allowed us to build something special at Bonafide Health and we’ve been looking for the right partner to grow the business and reach more women that need support. Pharmavite is that partner,” said Michael Satow co-founder and CEO of Bonafide Health, in a press release. “Pharmavite deeply understands the importance of the model we’ve built, from the rigorous scientific data that underpins our products, to the power of the work we do with the doctors and other health care providers who are having conversations with women across the country looking for better solutions.”

According to the company’s press release, Bonafide will continue to operate out of its current headquarters in Harrison, NY, and the acquisition will have no impact on the company’s workforce. Pharmavite was advised by Houlihan Lokey. William Hood & Company served as lead financial advisor and EVOLUTION Life Science Partners served as co-advisor to Bonafide Health in the transaction.

Acquired for $425 million, Bonafide Health focuses on helping women manage their menopause with scientifically formulated products inspired by nature that are supported by clinical evidence and endorsed by healthcare practitioners.

Pharmavite acquires Bonafide Health, a women’s health brand that focuses on menopause support

Chocolate is an unusual ingredient in that it is considered a decadent indulgence while also carrying a healthy halo that makes it a not-so-guilty pleasure. While sugar-rich options are a favorite, more gourmet, cocoa-rich dark chocolate options offer a compromise between indulgence and health. You may have even noticed more dark chocolate options of your favorite chocolate treats.

“The increase in dark chocolate has to do with the increasing demand for options that are better for overall health,” explains Marcela Jaramillo, vice president of marketing at chocolates manufacturer Luker Chocolate (Bogotá, Colombia). “Chocolate is credited with extensive health benefits particularly related to its antioxidant content, and these are particularly more present in high-cocoa-content chocolates.”

Jaramillo adds, “With a higher consumer focus on plant-based diets, dark chocolate has also become a great option for a diet-friendly treat. The market is also offering more variety in dark chocolates, particularly in the premium segment, thus allowing consumers to try different origins and venture into more sophisticated creations.”

According to Barry Callebaut’s report “Top Chocolate Trends: 2023 & Beyond,” citing data from Euromonitor, the chocolate confectionery market is expected to be worth over $128 billion in global retail sales by the end of 2023. By 2025, there is expected to be a 1.9% compound annual growth rate in volume. This same report explains that 54% of North American consumers enjoy moments of indulgence during which they pay little to no attention to nutritional intake. Additionally, 59% actively seek out premium versions of their favorite chocolate, up 10% from the previous two years. Balance is key, it seems, as the same reports states that 73% of U.S. consumers agree that there is a place for chocolate in a healthy diet.

Manufacturers can use a variety of methods to accommodate health-conscious consumers seeking indulgence. For example, sugar reduction is something they are highly receptive to and actively seek out on nutrition facts panels. According to Barry Callebaut, 48% of North American consumers want low-sugar chocolate, which is up by 17% compared to two years ago. Over the last five years, sugar-free chocolate has doubled in sales, now worth $260 million in retail sales.

Portion size is another way to control how healthy or unhealthy one’s chocolate intake can be perceived, according to Luker’s Jaramillo. “Smaller portion sizes are always an excellent choice for those looking to indulge in better-for-you treats. Our 0.28-oz (8 g) bar is perfectly sized for an indulgent, single bite,” Jaramillo says. “Alternative sweeteners such as allulose or maltitol have gained popularity in the chocolate confectionery category and make for tasty options for consumers who cannot consume sugar or wish to reduce their caloric intake. These sugar-free chocolate options provide a guilt-free indulgence while fully satisfying cravings.”

Thom King, CEO of Icon Foods (Portland, OR), points out that the type of sweetener you use in your chocolate product may impact how it can be labeled. “So technically, if chocolate doesn’t contain sugar, it doesn’t fall under the standard of identity the U.S. Food and Drug Administration has for chocolate,” King explains. “So chocolate has to have a sweetener in it that is classified as a carbohydrate.”

Allulose would fall into this category of a carbohydrate. However, if a product does not have a sweetener classified as a carbohydrate, it would have to be labeled as “chocolate flavored” rather than chocolate. Offering smaller, bite-sized portions also offers some flexibility to the manufacturer. Luker Chocolate explains in a blog post

 that bite-sized snacks allow brands to “experiment with new flavors and ingredients without the risk of a large-scale product launch.”

For those who are vegan or interested in eating less animal-based products, Luker also offers oat milk chocolate as a plant-based alternative to everyone’s favorite milk chocolate. These fall under the company’s line of “Balance” products that provide a healthier and label-friendly alternative to traditional chocolate products.

And for those looking for a good vehicle for functional ingredients, chocolate may be a good fit as well. “Consumers want more nutritional and functional benefits from the foods they eat, and chocolate is a great carrier as it is able to improve the overall taste experience and can be easily used in snacking, drinking, and baking products,” Jaramillo says. “Protein additions, particularly plant-based, are what we are seeing as more interesting to consumers, with fibers and adaptogens close behind.”

As consumers continue to embrace chocolate, so too should manufacturers, who can take advantage of its versatility to leverage current market trends.

The rise of bite-sized chocolates: opportunities to grow in better-for-you segments. Luker Chocolate. October 18, 2023. Accessed October 31, 2023. 

https://www.lukerchocolate.com/en/chocolate-and-portfolio/bite-sized-chocolate-portions/

Chocolate is a versatile solution for health-conscious consumers who still want an indulgent treat. 

Sinlessly sweet: Trends in healthy chocolate

Lima beans contain linamarin, a cyanogenic glycoside. This means that when consumed raw, the plant releases cyanide as a defense mechanism. While wild lima beans can be very high in cyanide levels, commercially grown lima beans must have less than 200 mg cyanide/kg, and boiling them for over 30 minutes makes them safe to eat. Although frequent consumption of raw lima beans may make you ill, if you have sufficient protein in one’s diet, the human body is able to detoxify small amounts of cyanide.

Waite-Cusic, J. Is there cyanide in lima beans? OSU Extension Service. August 2019. Accessed November 29, 2023. 

https://extension.oregonstate.edu/ask-extension/featured/there-cyanide-lima-beans

Fun fact! Lima beans contain linamarin, a cyanogenic glycoside. This means that when consumed raw, the plant releases cyanide as a defense mechanism. Click to learn more!

Cook lima beans thoroughly

Kimberly J. Decker writes for the food and nutrition industries from her base in the San Francisco area where she enjoys eating food as much as she does writing about it.

In an era when “highly processed foods” have virtual targets plastering their packages, what health-and-wellness benefits could the contents of the supermarket freezer case possibly have to offer conscientious consumers?

And all it takes is a leisurely stroll of the freezer department to discover not only how much is out there, but how much the nutritional savvy and culinary sophistication of today’s frozen options make the clunky “T.V. dinners” of yesteryear blanch.

None of this surprises Mary Emma Young, vice president of communications, American Frozen Food Institute (AFFI; McLean, VA). “Shoppers enjoy that the frozen-food aisle features total meal solutions that are easy to prepare and delicious,” she says.

In fact, AFFI’s recent 2023 Power of Frozen in Retail report found frozen-food sales exceeding $74 million over the past year, with the category’s audience of core consumers—namely, those who eat frozen food daily or every few days—“holding steady” at 38%, Young says.

“At the same time,” she continues, “those core consumers also appreciate the quality and nutrition they find in the frozen-food aisle. They’ve got a range of options for meeting their nutritional needs and providing quality meals.”

Case in point, that same AFFI report identified that 66% of the category’s core consumers are “more likely to believe” that the frozen-food department offers a wide variety of better-for-you options, with nearly three-quarters occasionally or frequently prioritizing better-for-you attributes when choosing frozen foods.

Luckily for them, Young says, “There are so many innovations underway in the category—from cauliflower-crust pizzas to protein-rich power bowls—that shoppers can take advantage of.”

Ron Pagaoa, senior marketing manager, savory and foodservice categories, U.S. and Canada, Ingredion (Westchester, IL), agrees, adding that today’s frozen choices “are nutritional standouts vastly different from the products of years ago.”

He credits the work of market-wise brands that target formulations toward “the specific dietary needs and health concerns of consumers seeking better-for-you options. That includes products catering to vegetarians; vegans; keto or low-carb dieters; diabetics; those looking for low-, no-, and reduced-sugar options; and those seeking high protein, too.”

And while these products keep the focus on diet and nutrition, they can walk and chew gum at the same time, so to speak—“delivering on great taste, texture, and flavor, too,” Pagaoa says, “while also meeting better-for-you perceptions with cleaner labels and simpler, more sustainable ingredients.”

? Do consumers deduct points from the freezer case for that?

First, notes Kantha Shelke, PhD, CFS, principal of the food-science and research firm Corvus Blue LLC (Chicago), “There’s no definition of ‘highly processed,’ which may cover everything from peeling and pureeing to fractionating.” What’s more, she argues, “There aren’t that many highly processed foods in the frozen-food aisle in the first place; rather mostly prepared meals—which is how most people consume their food anyway.”

Better yet, there’s nothing inherently wrong with processing in the first place, Young contends. “Food processing has many benefits,” she points out. “It helps maintain product quality for a long time, makes products more accessible in communities and food deserts around the country, saves families time on meal planning and preparation, and keeps food safe.”

This is especially the case with freezing. As Young puts it, “It’s hitting nature’s pause button and is simply a process of reaching a temperature state that locks in nutrients and flavor.” Freezing fruits and vegetables within hours of harvest doesn’t just preserve their from-the-field freshness and nutritional value year-round; frozen produce, Young claims, “has the same nutritional value as its non-frozen counterparts—or even greater—because this process occurs so quickly after harvest.”

Shelke notes that the industry currently leans on conventional methods such as air-blast freezing, cryogenic freezing, direct-contact freezing, and immersion freezing for commercial frozen-food production. But a range of novel freezing technologies are “enhancing the value and quality of frozen foods,” she promises.

For example, high-pressure freezing (HPF) and ultrasound-assisted freezing (UAF) initiate ice nucleation quickly, she explains, “leading to uniform distribution of ice crystals and better control of their size and shape.” Thus the former is finding favor with meats, as it eliminates the cell expansion that can occur during freezing better to preserve meat texture, and the latter preserves frozen-potato texture, making “mealy” spuds a thing of the past.

Similarly, osmo-dehydrofreezing (ODF) obviates the syrups and salt solutions often needed in fruit and vegetable freezing, Shelke continues, adding that commercial processors are testing electrically disturbed freezing (EF) and magnetically disturbed freezing (MF) in vegetables and meats to help preserve their texture and “high-moisture cellular structure.”

Radio-frequency-assisted (RFF) and microwave-assisted freezing (MWF) are also in the testing phase, Shelke notes, and even more avant-garde is isochoric freezing. “Borrowed from the organ-transplant sector in medicine,” she explains, “it uses relatively low energy to preserve the structure of the food material without inducing ice-crystal formation, thereby enhancing the eating quality of fragile foods like tomatoes, cherries, and greens while concurrently reducing microorganisms during storage.”

She expects to see some of these exciting technologies setting up a competitive advantage in the frozen-food aisle soon “in the form of the bottom line, sustainability, improved taste and texture, and simpler formulations in prepared meals.”

But even the current methods pay dividends to everyone. “For the time- and budget-strapped,” Shelke concludes, “frozen foods are a veritable boon. Regardless of how ‘processed’ they may be, they offer busy, health-conscious people the opportunity to consume a wide variety of nutritious foods conveniently, and at any time.”

Roelmi HPC (Origgio, Italy) has launched a new nutricosmetic ingredient in its SelectSieve ingredient line. The ingredient, called SelectSieve Glitter, is designed to address skin hyperpigmentation. It is a combination of botanical extracts of olive byproducts 

According to the company, a clinical study on 60 volunteers aged 25-65 years showed that supplementation with SelectSieve Glitter had positive effects on skin hyperpigmentation. The company says that the ingredient was “able to reduce skin dark spots in terms of size and color intensity, thus giving the skin a more radiant and youthful appearance.” It says that the ingredient’s mechanism of action is its inhibition of tyrosinase activity, which reduces melanogenesis and protects the skin from oxidative stress.

The company’s press release states, “The appearance of skin spots represents a blemish that is annoying as it is common…These changes can be a result of various internal and external factors, including hormonal changes, inflammation, injury, acne, eczema, certain medications, UV exposure, or aging itself…”

The ingredient is a blend of botanical extracts from olive byproduct and licorice root.

New nutricosmetic ingredient SelectSieve Glitter addresses skin hyperpigmentation

At Kyowa Hakko’s Neuro Navigators event on November 8. (Left to right, standing): 

 MS, RD, chief innovation officer of FIG (Formulation Innovations Group); 

, RD, CSCS, EP-C, CISSN, vice president of global brand marketing for Kyowa Hakko USA; 

, PharmD, vice president of scientific and regulatory affairs, Kyowa Hakko USA; 

, PhD, RDN, vice president of scientific affairs at Mindbodygreen. (Left to right, seated): 

, MS, CISSN, vice president of global regulatory and government affairs at Nutrabolt; 

, MS, RD, CDN, founder and CEO of Nutritious Life and the Nutritious Life Studio; and Hannah Margaret Allen, head of content at Mindbodygreen.

Ingredient supplier Kyowa Hakko USA (New York City) hosted an event on November 8 to educate dieticians and nutritionists about key issues around cognitive health supplements. The company, which supplies the branded brain health ingredient Cognizin citicoline, says that the event, called Neuro Navigators and held in New York City, was the “first of its kind.”

The event’s speakers discussed issues such as: 1) general myths surrounding dietary supplements, 2) important criteria to look for when vetting supplement quality, 3) market trends (such as the rising popularity of gummy formats), and 4) how supplements are regulated. Kyowa Hakko describes the main goal of the event as “educating healthcare professionals on assessing and identifying supplements with the best-quality ingredients and effective doses while ensuring they have the right tools to guide their clients responsibly….”

The event’s speakers were: Karen E. Todd, RD, CSCS, EP-C, CISSN, vice president of global brand marketing for Kyowa Hakko USA; keynote speaker Keri Glassman, MS, RD, CDN; Danielle Citrolo, PharmD, vice president of scientific and regulatory affairs at Kyowa Hakko USA; Ashley Jordan Ferira, PhD, RDN, vice president of scientific affairs at Mindbodygreen; Hannah Margaret Allen, head of content at Mindbodygreen; Crystal Webber, MS, RD, chief innovation officer at FIG (Formulation Innovations Group); Diana Morgan, MS, CISSN, vice president of global regulatory and government affairs for Nutrabolt; and Amy Gorin, MS, RDN, CEO of Master the Media.

Speakers encouraged attendees to look for the following trustworthiness indicators when evaluating supplement labels: branded ingredients, third-party certifications, and responsible health claims. Kyowa Hakko also discussed its Cognizin citicoline ingredient as an ingredient backed by clinical studies—in this case, more than 30 clinical studies.

Additionally, the event’s press release states, “Discussions about the regulation of the supplement industry, which the U.S. Food and Drug Administration (FDA) oversees under its subcategory of food, received a great reception among attendees due in part to the recent surge in news articles discussing the role of dieticians and experts endorsing products. Transparency was the key takeaway.”

In the press release, Gerard Adams, president of Kyowa Hakko USA, added, “From the participation and enthusiasm of both the livestream and in-person audience to the transparency, with which we pride ourselves on as the trusted supplier and partner for our customers and consumers, combined with the diversity of this women of science–focused event, [this event] supported everything we passionately believe in.”

The company hosted a “first of its kind” event in November to debunk myths about dietary supplements and discuss key issues involving cognitive supplements.

Featured Content

Making an effervescent tablet?

Cold comfort: Frozen foods put health on the menu